This is one of my absolute favorite soups in the whole wide world. It is filled with wholesome vegetables, hardy beans, and topped off with some scrumptious pasta. Should you so desire, add a little vegan parmesan, and you have yourself a real winner. It is easy to throw together, and 30 minutes later, you have a wonderful, heart warming meal. This soup is good all year around, but since January is the national soup month, here it is. Hope you enjoy!
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 celery stock, finely chopped (1/4 cup)
1 carrot, shredded or finely cut
3/4 cup green beans cut into inch size pieces
4 cups vegetable stock (Click Here for Recipe)
1 can petite diced tomatoes
1 cup canned small red kidney beans
1 cup canned white beans (navy beans, great white northern, or cannellini beans)
2 teaspoons dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
2 teaspoons dried parsley (or 2 tablespoons fresh parsley)
pinch of cayenne
2 teaspoons salt
1 cup fresh baby spinach, roughly chopped
1/2 cup mini pasta shells (cooked al dente)
Heat the olive oil in a medium pot, add onion and sauté for a few minutes. Add the garlic, celery, carrot, green beans and sauté for a few additional minutes. Next add the vegetable stock, canned tomatoes, beans, dry seasonings, and salt, bring to a boil. Reduce temperature and let the soup simmer for about 20-30 minutes.
In the mean time boil the mini pasta shells in some salted water for about 5 minutes. Drain, rinse with cold water, then set aside.
Right before serving the soup, add the pasta and spinach.
Note: Make sure to add pasta at the end, or they may swell and absorb all the liquid. Ask me how I know that one!